Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Korean Cream Cheese Garlic Bread

4.9
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
215 min
SERVINGS
6 servings
Korean
Korean Cream Cheese Garlic Bread
Ingredients
  • 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
  • 2 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 3 cups all-purpose flour, divided
  • 2 teaspoons kosher salt
  • 2 tablespoons all-purpose flour for dusting
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 tablespoon white sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons chopped Italian parsley
  • 3/4 cup thinly sliced green onion
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter, melted
  • 8 cloves garlic, finely minced
  • 1 pinch salt
  • 1 tablespoon chopped Italian parsley
  • 1 large egg
  • 6 tablespoons grated Parmigiano-Reggiano cheese
Instructions
1
To prepare the dough, start by collecting all necessary ingredients.
2
Combine warm water, yeast, sugar, and 1 cup of flour in a bowl and allow it to rest for 30 minutes.
3
Next, add 2 cups of flour and salt to the yeast mixture, then blend it using an electric mixer fitted with a dough hook attachment until the dough becomes smooth, elastic, and slightly tacky but not sticky. This should take about 5 minutes. If the dough is too sticky, you can add more flour to it.
4
Knead the dough for a short period before transferring it to a lightly greased bowl.
5
Cover the bowl with a lid and let the dough rise until it doubles in size, approximately 2 hours. During this time, uncover and gently fold the dough with your fingers 5 to 6 times every 30 minutes to develop its gluten structure.
6
Transfer the dough to a work surface and press it flat, squeezing out any excess air. Divide the dough into 6 equal portions using a bench scraper and shape each portion into a smooth ball.
7
Place the rolled dough balls onto a baking sheet lined with Silpat, pressing them down gently. Lightly dust the remaining flour over the rolls.
8
Cover the baking sheet with a clean kitchen towel and let it rise for another 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
9
Bake the rolls in the center of the preheated oven until they are lightly browned, taking around 20 to 25 minutes. Transfer the rolls to a cooling rack and let them cool down to room temperature, approximately 30 minutes.
10
Increase the oven temperature to 425 degrees F (220 degrees C).
11
While the rolls cool, prepare the cream cheese filling. Mix the cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together using a spatula until well combined.
12
Combine melted butter, garlic, salt, parsley, and egg in a bowl using a whisk until the mixture is smooth and combined.
13
Transfer the cooled rolls back onto the baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
14
Dip the cut rolls into the garlic butter mixture and coat them in between the slits using your hands or a pastry brush.
15
Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each roll once more in the garlic butter mixture and top it with Parmigiano-Reggiano cheese.
16
Bake the rolls in the center of the preheated oven until they are beautifully browned, taking around 15 to 20 minutes. Let them cool slightly before serving and enjoy your delicious creation!